Preparation

Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.

Preheat oven to 300°F.

Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.

While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.

Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.

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Reviews

I made this recipe without the scallions. Other than that I stuck to the numbers though. They turned out really dry and not at all as sweet as the hush puppies i'm used to. I would suggest adding some sugar to the recipe for sure and doing something to prevent dryness.

Two words... "Oh Man".
This is by far the best hush puppy recipe I've ever used. It's my favorite comfort food - I make them once a year and tonight's the night.
This is it - I've stopped looking.
If yours come out like lead, then check the date on your baking powder. This was perfect.
Just remember, a hush puppy is NOT a corn fritter - they're denser and more grainy.